Some Basic Sushi Recipes

No matter what sushi maker in the kitchen you go to, whether you're in a big city or just a small diner in your backyard, sushi is usually the top entree on the menu. The best sushi chefs always use fresh fish, no matter what kind it is. And the masters of sushi recognize that fish contains many essential vitamins and minerals that are good for us.

Salmon: Salmon connoisseurs will know that the colder the water, the better the Salmon – this is the reason we proudly offer fish sourced from farms in the Faroe Islands, known as some of the best producers of Salmon in the world! Salmon meat is particularly well-known for its incredibly rich texture and nuanced consistency. Salmon is also an amazing source of nutrients, rich in omega 3 and fatty acids. A fun fact: If Scottish Salmon is really fresh and of high quality its belly smells like cucumber.

Scallops: Scallops come in all shapes and sizes, but they're most well known as "sea scallops" which are delicately thin and used both as an ingredient and as a garnish. These deliciously tiny shells are actually packed with nutritious value, since they contain high quantities of calcium, protein, vitamins A and C, as well as essential fatty acids and minerals like manganese and magnesium. Although you can eat regular scallops if they're raw, since they're sold frozen, you must prepare them carefully before eating them. They must first be defrosted and then cooked thoroughly in salted water to kill any possible parasites. Of course, there are sushi recipes that tell you how to cook them raw in their own shell, but since most restaurants keep them raw at room temperature, it's most practical to defrost them and cook them this way.

Tuna: This is probably the most popular fish on sushi bars across the world, and for good reason. The color of a tuna roll is simply amazing! Although other kinds of fish are also good on sushi, like mackerel and shrimp, tuna is the clear star. You can buy tuna in many different varieties; from white and silver to bright red and yellow. Some types of tuna are actually more oily than other kinds, so if that's your kind of sushi preference, make sure you get the leanest possible variety. And always eat the fish raw!

Wasabi: While not technically part of the sushi family, wasabi is an excellent ingredient when combined with sushi. Its unique flavor comes from the amino acids in the seaweed. You'll also find it used in various sushi rolls, as well as in pickles and other items. Because it won't clog your sushi maker, it's a great addition to the sushi meal.